UNIVERSITY    OF    CALIFORNIA     AGRICULTURAL   EXPERIMENT  STATION 

«w*.  .  _~_     ~-     .__.*•■■•  -r..«r-  BENJ.    IDE    WHEELER,    PRESIDENT 

COLLEGE   OF  AGRICULTURE  thqmas  fqrsyth  hunt    Deananq  D|rector 

BERKELEY  H.    t.   VAN    NORMAN,   Vice-Director    and    Dean 

University  Farm  School 

CIRCULAR  No.  196 
March,  1918 

DAIRY  CALVES   FOR  VEAL 

By  GOEDON  H.  TRUE  and  CLARENCE  V.  CASTLE 


A  veal  calf  commanding  the  highest  price  on  the  market  is  one 
weighing  from  140  to  160  pounds  at  an  age  of  from  six  to  eight  weeks. 
The  carcasses  of  such  calves  are  characterized  by  flesh  of  light  color 
and  fine  grain.  The  most  important  factors  contributing  to  the  value 
of  a  veal  calf  are  condition  and  weight  for  age.  While  exceptionally 
thrifty  calves  may  reach  market  weight  of  150  pounds  at  even  five 
weeks  of  age,  the  range  of  ages  of  veal  calves  is  generally  considered 
as  being  six  to  fifteen  weeks.  Some  cities  fix  by  ordinance  the  age  of 
six  weeks  as  the  youngest  at  which  calves  may  be  marketed  for  veal. 
The  following  is  a  generally  accepted  market  classification  for  veal 
calves. 

Market  Classes 
Choice  well  fattened  120-160  lbs.  6-  8  weeks 

Good  fat  110-200  lbs.  6-10  weeks 

Medium  medium   fat  100-240  lbs.  5-12  weeks 

Common  thin  80-300  lbs.  wide  range 

The  veal  calf  is  a  logical  by-product  of  the  commercial  dairy.  A 
commercial  dairy  is  a  herd  of  cows  kept  for  the  production  of  dairy 
products,  milk,  cream,  butter  or  cheese.  Many  such  herds  are  man- 
aged with  a  view  to  their  maintenance  or  improvement  by  the  raising 
of  the  heifer  calves  from  the  best  cows ;  the  less  promising  heifers  and 
bull  calves  go  for  veal.  This  is  as  it  should  be.  In  many  other  cases, 
the  number  of  cows  is  maintained  or  the  herd  increased  by  purchase 
of  mature  cows,  no  calves  being  raised  for  the  dairy.  In  either  case 
the  veal  calf  is  a  by-product  that  must  be  disposed  of  in  one  of  three 
ways;  killed  at  birth  for  hide  and  rennet,  sold  to  be  raised  for  beef, 
or  fed  for  veal. 

The  type  or  character  of  the  calf  should  determine  which  of  these 
three  methods  of  disposition  is  the  economic  one  and  therefore  con- 
stitutes the  right  practice.      If  the  herd  consists  of  high-class  dairy 


cows,  bred  and  built  for  the  most  efficient  dairy  production,  no  stock- 
man would  argue  that  the  calves  should  be  raised  for  beef.  It  is  true 
that  in  small  towns  there  are  still  local  butchers  who  pay  as  little  for 
well-bred  beef  cattle  as  for  the  inferior  dairy-herd  animals,  but  this 
is  not  a  satisfactory  argument  for  raising  a  dairy  steer  or  heifer  for 
beef.  It  is  a  serious  mistake,  however,  not  to  raise  the  heifer  calves 
from  such  herds  to  supply  the  future  need  of  dairy  herds.  Further- 
more, there  is  good  reason  to  believe  that  the  future  demand  for  both 
cows  and  steers  is  to  be  greater  than  at  present.  If  this  is  so,  then  a 
greater  percentage  of  all  the  calves  should  be  reared,  notwithstanding 
the  fact  that  the  greater  profit  may  be  obtained  by  selling  a  larger 
percentage  of  them  immediately. 

An  important  factor  to  be  taken  into  consideration  in  determining 
whether  or  not  a  calf  may  be  profitably  fed  for  veal,  is  the  birth 
weight.  New-born  calves  at  the  University  Farm  have  varied  in 
weight  from  33  pounds  to  over  100  pounds.  Below  are  given  a  series 
of  birth  weights  of  calves  of  different  dairy  breeds : 

27  Holstein  bull  calves  have  averaged  88.5  pounds. 

13  Jersey  bull  calves  have  averaged  50  pounds. 

10  Guernsey  bull  calves  have  averaged  71.5  pounds. 
6  Aj^rshire  bull  calves  have  averaged  66  pounds. 
W.  A.  Henry  and  F.  B.  Morrison1  state  that  under  the  intensive 
method  of  feeding  veal  calves  practiced  in  Holland,  one  pound  of 
weight  is  produced  for  an  amount  of  milk  varying  from  8  to  12 
pounds,  according  to  the  age  of  the  calf.  At  the  University  Farm, 
six  calves  fed  for  veal  have  gained  at  the  rate  of  1  pound  for  every 
7.1  pounds  of  milk.  Each  calf  was  fed  an  average  of  11  pounds  of 
grain  for  the  period. 

Taking  8  pounds  as  the  amount  of  milk  required  to  produce  a 
pound  of  gain,  and  150  pounds  as  the  weight  to  be  attained  before 
the  calf  is  ready  for  market,  it  is  of  interest  to  note  the  difference  in 
the  cost  of  bringing  calves  of  different  birth  weights  up  to  market 
weight.     This  is  shown  in  the  following  table : 


Birth  weight 
of  calf 

Amount  of 
milk  fed 

Value  of 

milk  fed 

(at  $2  a  cwt.) 

Veal,  9c  per  lb. 
Profit  or  loss 
on  milk  fed 
at  $2  a  cwt. 

40 

880 

lbs. 

$17.60 

—$4.10 

50 

800 

1 1 

16.00 

—   2.50 

60 

720 

1 1 

14.40 

—      .90 

70 

"       640 

i  c 

12.80 

+     .70 

80 

560 

" 

11.20 

+   2.30 

90 

480 

i  c 

9.60 

+  3.90 

100 

400 

( i 

8.00 

+  5.50 

Feeds  and  Feeding. 


The  above  figures  do  not  take  into  account  the  increased  value  of 
the  hide,  the  price  of  a  hide  under  15  pounds  being  28c  to  30c  a  pound 
at  present. 

It  seems  clear  then,  that  only  in  the  case  of  calves  weighing'  70 
pounds  or  over  at  birth,  is  a  fair  profit  to  be  made  by  feeding  them 
on  whole  milk  for  the  production  of  prime  veal.  With  calves  under 
this  weight,  it  is  an  open  question  as  to  whether  or  not  they  had  best 
be  killed  at  birth  and  the  skim-milk  and  grain  upon  which  they  might 
be  grown  to  market  weight  at  four  or  five  months  of  age,  be  saved  for 
feeding  to  swine. 

Assuming  that  the  carcass  of  a  new-born  calf  is  of  no  value  for 
human  food,  while  at  a  weight  of  150  pounds  a  calf  has  a  market 
value,  it  is  clear  that  the  calf  that  starts  at  100  pounds  in  weight 
makes  market  weight  at  one-half  the  cost  of  the  50-pound  calf. 

In  the  light  of  present  conditions  and  the  facts  set  forth  in  the 
table  above,  the  writers  feel  that  it  is  proper  at  this  time  to  urge 
owners  of  commercial  dairies  in  which  it  is  not  contemplated  that 
the  calves  be  raised  for  dairy  purposes,  to  use  such  bulls  as  will  sire 
calves  most  desirable  for  veal  purposes.  The  birth  weights  of  calves 
of  the  different  dairy  breeds  set  down  above,  considered  in  connec- 
tion with  the  fact  of  the  high  reputation  of  Dutch  veal,  should  suggest 
the  use  of  Holstein  bulls  for  this  purpose.  The  writers  know  of  at 
least  one  instance  where  such  a  plan  is  being  followed  with  success. 
When  one  is  following  an  established  plan  of  breeding  with  a  view  to 
building  up  a  dairy  herd,  no  change  is  urged,  but  in  dairies  where  the 
raising  of  calves  is  not  contemplated,  the  interests  of  the  public  would 
be  served  at  this  time  by  a  systematic  attempt  to  increase  the  value 
of  dairy  calves  for  veal  purposes  by  the  method  of  breeding  here 
suggested. 

For  a  calf  worth  feeding,  the  following  practice  is  to  be  recom- 
mended : 

The  raising  of  a  veal  calf  must  begin  as  soon  as  it  is  dropped. 
The  cow  should  calve  in  a  well-bedded  box-stall  which  has  been 
thoroughly  disinfected  with  5  per  cent  solution  of  cresol  or  a  similar 
dip.  In  the  summer  a  dry  corral  is  just  as  good,  as  the  sunlight  kills 
all  scour  germs  which  are  liable  to  infect  the  new-born  calf.  Soon 
after  the  calf  is  dropped  the  navel  cord  should  be  disinfected  with 
a  weak  solution  of  iodine.  It  is  sometimes  better  to  wait  until  the  calf 
has  been  dried  off,  as  the  cow  may  try  to  lick  the  iodine  from  the 
navel  and  get  it  to  bleeding.  These  precautions  should  be  taken  to 
insure  against  navel  infections  and  the  usually  resulting  scours.     If 


the  cord  appears  well  dried  up  in  twenty-four  hours,  no  more  iodine 
need  be  applied  unless  the  inner  cord  seems  swollen,  when  it  is  of 
benefit  to  paint  the  swelling  with  iodine.  If  the  navel  becomes  in- 
fected and  suppurates,  it  should  be  washed  out  with  2  per  cent  cresol 
solution,  once  a  day  until  healed.  Powdering  with  boric  acid  will 
help  to  dry  it  up. 

It  gives  the  calf  a  better  start  if  it  is  left  with  the  cow  from  two 
to  five  days,  which  can  be  done  with  economy,  as  the  milk  can  not  be 
used  for  human  consumption  for  at  least  five  days.  If  a  calf  shows 
signs  of  scouring,  it  should  be  taken  away  at  once.  It  is  sometimes 
hard  to  teach  a  calf  to  drink  after  it  has  been  with  the  cow  for  such 
a  period,  but  they  will  learn  if  shown  correctly.  Take  the  calf  away 
from  the  cow  in  the  morning  and  that  night  without  scaring  it,  place 
a  finger  in  its  mouth  and  try  to  induce  it  to  suck.  If  it  sucks  the 
finger,  gradually  lower  the  hand  into  the  pail  and  allow  it  to  suck 
the  finger  under  the  milk.  The  hand  can  gradually  be  withdrawn 
and  the  calf  usually  continues  to  drink.  If  the  calf  will  not  suck  the 
finger  or  if  it  doesn't  care  for  the  milk,  do  not  try  to  force  it,  but 
let  it  go  without  until  morning  when  the  same  process  can  be  repeated 
with  the  calf  drinking  the  milk.  It  is  worse  than  useless  to  try  and 
force  a  calf  to  drink  against  its  will.  While  the  calf  is  learning  to 
drink  and  for  a  few  weeks  afterwards,  it  is  better  to  use  its  mother's 
milk.  At  the  beginning  a  small  calf  weighing  between  fifty  and 
seventy-five  pounds  should  receive  about  four  pounds  of  milk  at  a 
feed  twice  a  day,  while  a  large  calf  weighing  between  seventy-five  and 
a  hundred  pounds  should  get  from  four  and  one-half  to  five  pounds 
per  feed  twice  a  day.  The  milk  must  be  either  weighed  or  measured. 
A  pint  of  milk  weighs  approximately  a  pound. 

At  the  time  of  teaching  the  calf  to  drink  from  the  pail,  its  stomach 
is  very  delicate  and  is  readily  deranged  by  too  large  a  feed  of  milk, 
which  may  have  become  cold  or  contaminated  before  feeding,  so  that 
for  a  few  days  at  first,  it  is  best  to  give  only  enough  milk  to  a  little 
more  than  maintain  the  calf.  It  is  well  to  state  here  that  feeding  pails 
should  be  absolutely  clean  and  the  nearer  blood  temperature  the  milk 
is  fed,  the  more  the  calf  can  stand  and  the  greater  will  be  the  gains. 
Ordinarily  a  farmer  has  neither  time  nor  warm  milk  to  feed  the  calf 
at  noon,  and  as  too  much  milk  is  likely  to  be  given  if  it  is  also  fed 
at  noon,  it  is  generally  safer  to  feed  but  twice.  As  a  calf  must  have 
more  food  than  simply  for  maintenance  in  order  to  lay  on  fat,  more 
milk  must  be  fed  to  obtain  this  result. 

The  milk  should  not  be  increased  for  several  days,  and  then  it  can 


be  increased  a  half  pound  every  other  day  until  six  to  eight  pounds 
at  a  feed  are  reached.  When  the  calf  is  about  two  weeks  old  a  little 
grain  can  be  given ;  when  it  is  three  to  four  weeks  old  it  will  eat  from 
a  quarter  to  a  half  pound  per  day.  Barley  ten  parts,  wheat  middlings 
four  parts,  linseed  meal  one  part,  and  cocoanut  meal  one-half  part, 
will  make  a  nutritious  and  palatable  mixture. 

After  the  calf  has  learned  to  eat  grain,  a  little  choice  alfalfa  hay 
can  be  given  it.  But  very  little  should  be  given  until  the  calf  is  a 
month  old,  and  then  only  as  much  as  it  will  completely  clean  up, 
stems  as  well  as  leaves.  Alfalfa  hay  is  not  as  laxative  when  fed  with 
whole  milk  as  with  skim  milk,  nor  will  the  calf  eat  as  much  with  the 
former  as  with  the  latter. 

Calves  fed  in  this  manner  will  make  gains  of  from  six  to  twelve 
pounds  per  week,  on  the  average.  Many  Holstein  calves  will  average 
two  pounds  per  day.  The  older  a  calf  gets,  the  faster  will  be  the  rate 
of  gain  if  it  receives  sufficient  feed,  and  at  two  months  of  age,  some 
calves  may  gain  as  much  as  three  pounds  per  day. 

Scours  is  the  worst  enemy  of  the  veal  calf.  A  calf  which  has 
suffered  from  a  severe  case  of  scours  may  require  several  weeks  or  a 
month  longer  than  normal  to  reach  the  weight  of  a  calf  which  has  not 
been  affected.  As  the  profit  from  veal  calves  lies  in  getting  maximum 
gains  in  the  minimum  time,  it  can  readily  be  seen  that  a  calf  which 
has  scoured  it  is  probably  raised  to  the  veal  size,  150  to  200  pounds,  at 
an  actual  loss,  over  what  would  otherwise  have  been  obtained  from 
the  extra  butter  fat  fed  in  the  milk,  and  at  the  same  time  it  has  not 
"the  bloom"  which  a  good  veal  calf  should  have. 

Careful  observation,  especially  at  feeding  time,  will  prevent  many 
cases  of  scours.  The  coat  of  the  calf  should  always  be  sleek  and  the 
eyes  bright.  At  feeding  time  it  should  be  on  its  feet  eager  for  its 
milk.  If  at  this  time,  the  calf  appears  listless  and  its  coat  looks  rough, 
the  milk  should  be  reduced  at  once,  and  no  more  hay  given  until  its 
appetite  returns.  One  should  be  able  to  recognize  scours  in  its  in- 
cipient stage  before  it  is  shown  by  loose  bowels,  which  may  not  be 
noticeable  until  twelve  to  twenty-four  hours  from  the  time  the  calf 
first  showed  a  lack  of  appetite.  After  the  scouring  starts,  it  is  some- 
times hard  to  check  and  it  generally  leaves  the  calf  with  a  weakened 
digestive  system. 

In  order  to  insure  against  scours,  it  is  best  not  to  feed  to  young 
calves  the  milk  from  cows  which  have  aborted  or  which  have  retained 
their  afterbirths,  since  there  is  good  evidence  that  the  organism  which 
causes  these  troubles  is  also  responsible  for  many  bad  cases  of  scours. 


6 
When  a  case  of  scours  develops  in  a  young  calf,  which  usually  occurs 
during  the  first  three  weeks,  cut  down  somewhat  on  the  milk,  and 
feed  no  grain  or  hay.  The  best  medicine  to  give  is  formaldehyde 
diluted  with  thirty  parts  of  water.  Give  about  an  ounce  of  this  in  a 
half  cup  of  warm  water  every  four  to  six  hours.  Infectious  scours 
in  young  calves  generally  runs  a  course  of  from  two  to  four  days 
and  it  is  best  not  to  check  the  scours  entirely  but  to  keep  up  the  calf's 
strength,  pouring  milk  down  it  if  necessary,  and  let  it  gradually  get 
over  it.  If  scours  are  checked  too  suddenly,  it  is  generally  a  tempo- 
rary relief  only  and  a  relapse  usually  occurs.  A  little  blood  meal 
placed  in  the  calf's  mouth  several  times  a  day  helps  to  keep  up  the 
calf's  strength  as  well  as  acting  as  an  astringent,  and  a  tablespoonful 
in  the  milk  night  and  morning  is  a  very  good  tonic.  If  the  calf  gets 
very  weak,  an  enema  with  hot  water  containing  a  little  Lugol's  iodine 
solution  will  bring  relief.  A  hot-water  bag  and  several  feet  of  flexible 
rubber  tubing  are  necessary  to  properly  administer  the  enema. 

The  so-called  "white  scours"  sometimes  develops  before  the  calf 
is  separated  from  the  cow.  This  is  due  usually  to  one  of  several 
causes — the  calf  may  have  become  infected  from  its  mother's  milk 
or  from  the  mother  through  the  navel  cord,  or  from  prenatal  exposure, 
or  from  the  germs  usually  found  in  dirty  pens.  If  the  first  is  sus- 
pected it  is  best  not  to  use  this  cow's  milk  for  young  calves  any  more. 
When  scours  occurs  take  the  calf  away  from  the  cow  and  keep  it 
entirely  away  from  the  other  calves  as  this  scours  is  very  infectious. 
The  calf  can  be  fed  with  a  bottle  until  its  appetite  returns  when  it 
will  learn  to  drink.  A  severe  case  of  scours  generally  leaves  the  calf 
in  such  a  weakened  condition  that  it  cannot  usually  be  fed  into  profit- 
able veal  and  sometimes  it  is  more  economical  to  change  the  calf  on  to 
skim  milk  at  about  six  weeks  and  by  supplementing  it  with  grain, 
raise  a  good  calf  which  will  do  for  the  butcher  at  five  to  eight  months 
of  age. 

Calves  not  suitable  for  veal,  because  of  small  size  at  birth  or  be- 
cause of  having  been  weakened  by  scours,  when  the  system  of  dairying 
makes  skim-milk  available,  may  be  profitably  raised  to  a  weight  of 
from  three  to  five  hundred  pounds  at  from  five  to  eight  months  of  age 
by  proper  methods  of  feeding.  Thrifty  calves  may  make  more 
economical  use  of  skim-milk  than  pigs  because  they  are  able  to  consume 
at  the  same  time  much  more  roughage  than  does  a  pig.  This  is  a  good 
argument  against  starving  the  calves  to  feed  the  pigs.  The  quantity 
of  skim-milk  fed  can  gradually  be  increased  until  from  fourteen  to 
eighteen  pounds  per  day  are  being  fed  when  the  calf  is  three  to  four 
months  old.    Most  calves  will  take  care  of  from  sixteen  to  twentv-four 


pounds  of  skim-milk  a  day,  at  this  age.  The  grain  should  consist 
largely  of  starchy  or  low-protein  feeds,  such  as  barley,  corn,  oats  and 
milo,  with  a  little  bran,  cocoanut  meal  or  middlings  added  to  make  it 
more  palatable.  From  two  to  four  pounds  of  grain  per  day  is  usually 
sufficient. 

Calves  fed  in  this  manner  will  gain  from  a  pound  and  a  half  to 
three  pounds  per  day  on  an  average,  depending  upon  the  breed, 
individuality,  and  age  of  the  calf,  and  will  be  at  from  five  to  eight 
months  of  age  almost  as  sleek  and  fat  as  if  fed  on  whole  milk. 

When  it  is  intended  to  raise  the  calf  on  skim-milk,  it  is  best  to 
keep  it  on  whole  milk  until  six  to  eight  weeks  of  age,  feeding  from 
eight  to  twelve  pounds  of  milk  at  the  time  the  calf  is  to  be  changed 
to  skim-milk.  The  calf  should  eat  grain  readily  before  being  changed 
to  skim-milk,  as  the  carbohydrates  of  the  grain  must  take  the  place 
of  the  butter  fat  taken  from  the  milk.  In  making  the  change  from 
whole  to  skim-milk,  take  at  least  a  week.  The  change  can  be  made 
quite  rapidly  until  the  calf  is  getting  about  one-half  skim-milk,  then 
do  not  reduce  the  whole  milk  for  two  or  three  days,  until  the  calf 
adjusts  itself  to  the  change,  when  the  whole  milk  ma}T  be  entirely 
reduced  in  a  few  days  more. 

As  soon  as  the  calf  is  on  skim-milk,  it  begins  to  eat  more  grain  and 
hay,  and  if  allowed  all  the  alfalfa  it  can  eat  at  this  time,  is  pretty 
sure  to  get  the  scours.  The  alfalfa  hay  should  be  limited  at  first  and 
some  oat  hay  or  straw  can  be  fed  to  satisfy  the  calf's  appetite. 


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1897. 

1902. 
1903. 
1904. 
1914. 
1915. 
1916. 
1917. 


REPORTS 
Adaptation, 


md  Grafting.      Appendix  to  Viticultural 


Resistant  Vines,  their  Selection, 

Report  for  1896. 
Report  of  the  Agricultural  Experiment  Station  for   1898-1901. 
Report  of  the  Agricultural  Experiment  Station  for   1901-03. 
Twenty-second  Report  of  the  Agricultural  Experiment  Station  for  1903-04. 
Report  of  the  College  of  Agriculture  and  the  Agricultural  Experiment  Station. 
Report  of  the  College  of  Agriculture  and  the  Agricultural  Experiment  Station. 
Report  of  the  College  of  Agriculture  and  the  Agricultural  Experiment  Station. 
Report  of  the  College  of  Agriculture  and  the  Agricultural  Experiment   Station. 


No. 
230. 
241. 
242. 
246. 
248. 

250. 
251. 


252. 
253. 

255. 
257. 
261. 

262. 

263. 
264. 
265. 
266. 

267. 
268. 
270. 


No. 
113. 
114. 
115. 
121. 

124. 
126. 
127. 
128. 
129. 
131. 
133. 
135. 
136. 
137. 
138. 
139. 


140. 


143. 

144. 
147. 
148. 
150. 
151. 
152. 

153. 

154. 

155. 


BULLETINS 

No. 

Enological  Investigations.  271. 

Vine  Pruning  in  California,  Part  I.  272. 

Humus  in  California  Soils.  273. 
Vine  Pruning  in  California,  Part  II. 

The   Economic  Value  of  Pacific  Coast  274. 

Kelps. 

The  Loquat.  275. 
Utilization  of  the  Nitrogen  and  Organic 

Matter    in    Septic    and    Imhoff   Tank  276. 

Sludges.  2  77. 

Deterioration  of  Lumber.  278. 

Irrigation  and   Soil   Conditions   in  the  279. 

Sierra  Nevada  Foothills,  California.  280. 
The  Citricola  Scale. 

New  Dosage  Tables.  282. 
Melaxuma    of    the    Walnut,     "Juglans 

regia."  283. 

Citrus   Diseases   of   Florida   and   Cuba  284. 

Compared  with  Those  of  California.  285. 

Size  Grades  for  Ripe  Olives.  286. 

The  Calibration  of  the  Leakage  Meter.  288. 
Cottony  Rot  of  Lemons  in   California. 

A  Spotting  of  Citrus  Fruits  Due  to  the  290. 

Action  of  Oil  Liberated  from  the  Rind. 

Experiments  with  Stocks  for  Citrus.  291. 
Growing  and  Grafting  Olive  Seedlings. 
A  Comparison  of  Annual  Cropping,  Bi- 
ennial Cropping,  and  Green  Manures 

on  the  Yield  of  Wheat. 

CIRCULARS 

No. 
156. 
157. 
158. 
160. 
161. 
162. 


Correspondence  Courses  in  Agriculture. 

Increasing  the  Duty  of  Water. 

Grafting  Vinifera  Vineyards. 

Some  Things  the  Prospective  Settler 
Should   Know. 

Alfalfa   Silage  for  Fattening  Steers. 

Spraying  for  the  Grape  Leaf  Hopper. 

House  Fumigation. 

Insecticide  Formulas. 

The  Control  of  Citrus  Insects. 

Snraving:  for  Control  of  Walnut  Aphis. 

County  Farm  Adviser. 

Official  Tests  of  Dairy  Cows. 

Melilotus  Indica. 

Wood  Decay  in  Orchard  Trees. 

The  Silo  in  California  Agriculture. 

The  Generation  of  Hydrocyanic  Acid 
Gas  in  Fumigation  by  Portable  Ma- 
chines. 

The  Practical  Application  of  Improved 
Methods  of  Fermentation  in  Califor- 
nia Wineries  during  1913  and  1914. 

Practical  and  Inexpensive  Poultry  Ap- 
pliances. 

Control  of  Grasshoppers  in  Imperial 
Valley. 

Oidium  or  Powderv  Mildew  of  the  Vine. 

Tomato  Growing  in  California. 

"Lungworms." 

Round  Worms   in  Poultrv. 

Feeding  and  Management  of  Hoes. 

Some  Observations  on  the  Bulk  Hand- 
ling of  Grain   in   California. 

Announcement  of  the  California  State 
Dairv  Cow  Competition,    1916-18. 

Irrigation  Practice  in  Growing  Small 
Fruits  in  California. 

Bovine  Tuberculosis. 


164. 
165. 

166. 

167. 
168. 

169. 
170. 

172. 
174. 
175. 


177. 
181. 

182. 

183. 
184. 
185. 

186. 
187. 
188. 
190. 
191. 


Feeding  Dairy  Calves  in  California. 

Commercial  Fertilizers. 

Preliminary  Report  on  Kearney  Vine- 
yard Experimental  Drain. 

The  Common  Honey  Bee  as  an  Agent 
in  Prune  Pollination. 

The  Cultivation  of  Belladonna  in  Cali- 
fornia. 

The  Pomegranate. 

Sudan  Grass. 

Grain   Sorghums. 

Irrigation  of  Rice  in  California. 

Irrigation  of  Alfalfa  in  the  Sacramento 
Valley. 

Trials  with  California  Silage  Crops  for 
Dairy  Cows. 

The  Olive  Insects  of  California. 

Irrigation  of  Alfalfa  in  Imperial  Valley. 

The  Milch  Goat  in  California. 

Commercial  Fertilizers. 

Potash  from  Tule  and  the  Fertilizer 
Value  of  Certain  Marsh  Plants. 

The  June  Drop  of  Washington  Navel 
Oranges. 

The  Common  Honey  Bee  as  an  Agent 
in  Prune  Pollination.      (2nd  report.) 


How  to  Operate  an  Incubator. 

Control  of  the  Pear  Scab. 

Home  and  Farm  Canning. 

Lettuce  Growing  in  California. 

Potatoes  in   California. 

White    Diarrhoea    and    Coccidiosis    of 

Chicks. 
Small  Fruit  Culture  in  California. 
Fundamentals    of    Sugar    Beets    under 

California   Conditions. 
The  County  Farm  Bureau. 
Feeding  Stuffs  of  Minor  Importance. 
Spraying  for  the  Control  ©f  Wild  Morn- 

ing-Glorv  within  the  Fog  Belt. 
The  1918  Grain  Crop. 
Fertilizing     California     Soils     for     the 

1918  Crop. 
Wheat  Culture. 
Farm  Drainage  Methods. 
Progress  Report  on  the  Marketing  and 

Distribution   of   Milk. 
Hop     Cholera      Prevention      and     the 

Serum  Treatment. 
Grain  Sorghums. 
Control     of     the     California     Ground 

Squirrel. 
Extending:  the  Area  of  Irrigated  Wheat 

in   California  for  1918. 
Infectious  Abortion  in  Cows. 
A  Flock  of  Sheep  on  the  Farm. 
Beekeening   for   the   Fruit-Grower   and 

Small  Rancher,  or  Amateur. 
Poultrv  on  the  Farm. 
Utilizing,  the  Sorghums. 
Lambing  Sheds. 

Agriculture  Clubs  in  California. 
Pruning  the  Seedless  Grapes. 


